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–+ servings

Better Than Take-Out Fried Rice

A savory homemade fried rice loaded with tender chicken, vegetables, fluffy eggs, and rich sesame-soy flavor. Quick, satisfying, and better than takeout, this easy skillet meal is perfect for using leftover rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Asian-Inspired, Family Favorites, Main Course, One-Pan Meals, Quick Meals
Cuisine Chinese-American
Servings 4 servings
Calories 430 kcal

Ingredients
  

  • 4 cups cooked rice cold, day-old preferred
  • 1/2 lb chicken breast cooked and cut into bite-size pieces
  • 1 cup frozen peas and carrots
  • 1 medium white onion chopped
  • 2 cloves garlic minced
  • 2 large eggs
  • 3 tbsp sesame oil
  • 1/4 cup soy sauce adjust to taste

Instructions
 

  • Heat a large skillet or wok over medium-high heat until very hot.
  • Add sesame oil and cook onion for 4–5 minutes until softened and translucent.
  • Stir in garlic and cook for about 1 minute until fragrant.
  • Add frozen peas and carrots and cook for 2–3 minutes until heated through.
  • Push vegetables to the sides of the skillet and crack eggs into the center. Scramble until mostly set but still slightly glossy.
  • Add cold rice and stir quickly to coat with the egg mixture.
  • Add cooked chicken and soy sauce. Toss and cook for 2–3 minutes until heated through and evenly combined.
  • Taste and adjust soy sauce if needed. Serve hot.

Notes

Swap chicken for shrimp or pork if preferred. Cold rice works best because it fries instead of steaming.

Nutrition

Calories: 430kcal
Keyword better than takeout, chicken fried rice, easy dinner, fried rice, leftover rice
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